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Martha White is an American brand of flour, cornmeal, cornbread mixes, cake mixes, muffin mixes, and similar products. [ 1 ] The Martha White brand was established as the premium brand of Nashville, Tennessee -based Royal Flour Mills in 1899. [ 2 ]
A 12-inch cast iron skillet is needed to make the Cowboy Cornbread Casserole by Debi Morgan. 2 cups self-rising cornmeal mix ("I use Martha White," says Morgan.) 1¾ cups buttermilk (low fat)
Martha White has an overwhelming amount of cornbread options, and many of them require nothing more than water. That’s the case here, and right off the bat, it gives me an uncomfortable feeling.
Cornbread is a popular item in Southern cooking and is enjoyed by many people for its texture and aroma. Cornbread can be baked, fried, or (rarely) steamed. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]
This Fresh Corn Bundt Cake Is a Cornbread Upgrade Becky Luigart-Stayner. Think of this sweet corn cake, with kernels of fresh corn suspended in a batter comprised of both wheat and corn flour, as ...
The band takes its name from the leavening ingredient found in Martha White flour and cornmeal products. [8] Hot Rize often performs the theme song to the now defunct "Martha White Biscuit and Cornbread Time", a radio show in the late 1950s and early 1960s on Nashville station WSM featuring Flatt and Scruggs.
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